Mrs Beetons Sauces Revisited
Maitre d’Hotel Sauce (Hot)
(To serve with Calf’s Head, Boiled Eels and different Fish)
450ml (¾ pint) Water
1 Slice Minced Ham
Poultry Trimmings
2 Shallots
1 Clove Garlic
1 Bay Leaf
½ Large Lemon, juice only
50g (2oz) Butter
½ tbsp Flour
1 tbsp (heaped) Parsley, chopped
¼ tsp Sugar.
Salt, Pepper and Cayenne to taste
Put the minced ham at the bottom of a saucepan, add the poultry trimmings (if not available, veal should be substituted), with the shallots, garlic, and bay leaf.
Pour over the water and allow to simmer gently for 1 hour, or until the liquor is reduced by half.
Then strain the liquor.
Place it in another saucepan, make a thickening of butter and flour and stir it to the liquid over a medium heat, until it is perfectly smooth and rather thick, taking care that the butter does not float on the surface.
Skim well, add the remaining ingredients, let the sauce gradually heat, but do not allow it to boil.
If this sauce is intended for an entrée, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover.
Time: 60-90 minutes.
Sufficient for re-warming the remains of half a calf’s head, or a small dish of cold flaked turbot, cod, etc.
MAITRE D’HOTEL SAUCE (HOT)
to serve with Calf’s Head, Boiled Eels, and different Fish
466. INGREDIENTS - 1 slice of minced ham, a few poultry-trimmings, 2 shalots, 1 clove of garlic, 1 bay-leaf, 3/4 pint of water, 2 oz. of butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped parsley; salt, pepper, and cayenne to taste; the juice of 1/2 large lemon, 1/4 teaspoonful of pounded sugar.
Mode - Put at the bottom of a stewpan the minced ham, and over it the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic, and bay-leaf. Pour in the water, and let the whole simmer gently for 1 hour, or until the liquor is reduced to a full 1/2 pint. Then strain this gravy, put it in another saucepan, make a thickening of butter and flour in the above proportions, and stir it to the gravy over a nice clear fire, until it is perfectly smooth and rather thick, care being taken that the butter does not float on the surface. Skim well, add the remaining ingredients, let the sauce gradually heat, but do not allow it to boil. If this sauce is intended for an entrée, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover.
Time - 1-1/2 hour.
Average cost, 1s. 2d. per pint.
Sufficient for re-warming the remains of 1/2 calf’s head, or a small dish of cold flaked turbot, cod, &c.
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